Mozzarella-Stuffed Meatballs  (Serves 4. Prep. time about 30 minutes)

½ pound each ground beef and pork

1 egg. beaten

1 C. white bread cubes

½ C. milk

1 Tb. each oregano, basil, parsley

salt, pepper.

½ lb. mozzarella cheese, cut into 1 inch cubes and frozen

¼ C. flour

1 C. Panko bread crumbs

1 egg, beaten (in addition to the egg for the meatballs)

1 C. vegetable oil.

Spaghetti sauce

Heat vegetable oil over medium-high heat. Dust the frozen cheese cubes with flour, coat with egg and then the bread crumbs. Fry the cheese sticks until brown.  Drain and return the cheese to the freezer. Set the pan with the oil aside. Soak the bread crumbs in the milk while mixing the meat, beaten egg, herbs, salt and pepper.  Squeeze the excess milk out of the bread cubes and mix into the meat.  Portion out the meat a little smaller than a golf ball.  Flatten the meat in the palm of your hand. Place a frozen cheese stick in the center and form the meat around the cheese to form a ball.  Brown the meatballs in the reserved vegetable oil.  Since the cheese is in the middle, reducing the density of the meat, the meatballs will cook through in only about two minutes.

The breading on the cheese and freezing the cheese, prevents the mozzarella from melting too fast and oozing out of the meat balls.

Serve with sauce over pasta or as a meatball sub with additional sliced mozzarella melted on top.

Thanks to Down to Earth Whole Foods, Grant Ave., Endicott for sponsoring Foodie Fridays.  In addition to being a source for organic and locally-sourced fresh produce and other foods, they can deliver "anything in the store to your door" with a purchase of $25 dollars or more and within 25 miles.

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